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All Journal Media Teknologi Hasil Perikanan Jurnal AGROTEKNOLOGI JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengolahan Pangan AGRITEKNO, Jurnal Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ Food Scientia: Journal of Food Science and Technology Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Berita Kedokteran Masyarakat Jurnal Didactique Bahasa Indonesia Journal of Food and Agricultural Product Jakadimas AgroBio
Sidiq Dwi Ariyanto, Yannie Asrie Widanti, Vivi Nuraini &
Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
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Evaluation of solid waste management at Pamanukan Main Market, Subang Nuraini, Vivi; Sarto; Wiranto
BKM Public Health and Community Medicine Vol 37 No 09 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.v37i09.2237

Abstract

Purpose: Markets are potential sources of increased waste production, especially after daily activities and settlements. Proper waste management in markets is essential to prevent environmental and public health issues. This study aims to evaluate the waste management practices at Pasar Induk (main market), Pamanukan, based on four management aspects: planning, organizing, actuating, and monitoring. Methods: This qualitative study used a case study approach. The number of informants in this study was 7, selected using the purposive sampling technique. The study was done in April-June 2021. Results: Pasar Induk Pamanukan lacks a work plan and SOP for waste management. Human resources and infrastructure facilities owned by Pasar Induk Pamanukan are insufficient for effective waste management. In addition, there is no official coordination between the TPS Pamanukan and the market manager. Enforcement of waste management at the Pasar Induk Pamanukan uses collection, transportation, and disposal techniques. There's no socialization for waste management to the traders. The market manager has abandoned the evaluation of waste management performance at Pasar Induk Pamanukan, and no improvement efforts have been made. Conclusion: The waste management at Pasar Induk Pamanukan, based on the management aspects of planning, organizing, actuating, and controlling, has not been fully implemented or well managed.
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
Karakteristik Fisikokimia Dan Organoleptik Mayones Dengan Variasi Jenis Minyak Dan Konsentrasi Penambahan Perasan Jeruk Purut (Citrus hystrix d.c) Pradita Amanda Putri; Vivi Nuraini; Nanik Suhartatik
Jurnal Teknologi Pangan Vol 10, No 1 (2026)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2026.52898

Abstract

Mayones merupakan produk olahan pangan dengan jenis emulsi (o/w) dengan konsentrasi minyak lebih tinggi.Lemak atau minyak sangat berpengaruh terhadap sifat fisik, kimia, dan karakteristik mayones karena kandunganjenis asam lemaknya. Mayones merupakan produk emulsi dengan karakteristik khas rasa asam. Air perasan jerukpurut digunakan sebagai pembunuh bakteri serta dapat memberikan aroma pada bahan pangan maupun produkpangan. Tujuan penelitian ini untuk mengetahui pengaruh variasi jenis minyak nabati dan konsentrasi jeruk purutterhadap kualitas, warna, aroma, rasa dan tekstur pada mayones dan mendapatkan perlakuan terbaik dari segiparameter fisik, kimia dan organoleptik mayones. Penelitian ini dilakukan menggunakan rancangan acak lengkap(RAL) faktorial, faktor pertama adalah perbedaan jenis minyak, minyak jagung (1), minyak kedelai (M2) dan minyakwijen M3), faktor kedua adalah konsentrasi jeruk purut 100% (J1), 80% (J2), dan 60% (J3). Hasil penelitianmenunjukkan bahwa perbedaan jenis minyak dan konsentrasi jeruk purut berpengaruh nyata (p<0,05) terhadap sifat fisik (viskositas), kimia (kadar air, kadar lemak) dan sensori (warna, aroma, rasa dan tekstur) mayones. Perlakuan minyak kedelai dengan konsentrasi perasan jeruk purut 100% dipilih sebagai produk terbaik oleh panelis tidak terlatih dengan skor warna 3,00 (netral), aroma 3,40 (netral-agak suka) , rasa 3,87 (netral-agak suka), tekstur 3,67(netral- agak suka), kadar pH 4,10, viskositas 2,18 dPa.s, kadar air 20,52%, kadar lemak 77,29%, kadar protein 6,16% dan stabilitas emulsi 97,23%. Kata kunci: ekstrak jeruk purut, mayones, minyak nabati.
PELATIHAN PEMBUATAN CEMILAN PROTEIN TINGGI BAGI KADER KESEHATAN PUSKESMAS PENUMPING Merkuria Karyantina; Vivi Nuraini; Amalia Lintang Hasanah; Pundhi Ludiani H
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20018

Abstract

Abstrak: Kader kesehatan merupakan tenaga yang berasal dari masyarakat, dipilih oleh masyarakat dan bekerja bersama untuk masyarakat secara sukarela. Kader kesehatan puskesmas penumping meliputi wilayah kelurahan Penumping, Bumi, Panularan dan Sriwedari. Kader kesehatan menjadi garda terdepan yang akan berperan memrangi stunting sehingga perlu memiliki pengetahuan dalam pengolahan makanan dengan kandungan protein tinggi sebagai Upaya penanganan stunting. Tujuan kegiatan adalah meningkatkan pengetahuan dan ketrampilan kader dalam pembuatan cemilan berprotein tinggi dengan memanfaatkan tepung kedelai. Metode yang digunakan dalam program ini adalah penyuluhan berpa materi (ceramah), praktik pengolahan dilanjutkan dengan diseminasi di tingkat RW oleh kader posyandu. Pelatihan dberikan kepada 20 orang kader perwakilan dari 4 kelurahan. Hasil menunjukkan bahwa kader semakin paham akan memanfaatan tepung kedelai dalam pembuatan olahan pangan. Pada akhir kegiatan, dilakukan evaluasi (melalui wawancara dan google form) dan menunjukkan peningkatan kemampuan kader dalam pengolahan makanan dengan substitusi tepung kedelai sebanyak 90%.Abstract: Health cadres are workers who come from the community, are elected by the community and work together for the community voluntarily. Penumping health centre health cadres cover the Penumping, Bumi, Panularan and Sriwedari sub-districts. Health cadres are the front guard who will play a role in combating stunting, so they need to know about processing food with high protein content to deal with stunting. The activity aimed to increase cadres' knowledge and skills in making high-protein snacks using soybean flour. The method used in this program is counselling in the form of material (lectures), and processing practices followed by dissemination at the RW level by posyandu cadres. The training was given to 20 representative cadres from 4 sub-districts. The results show that cadres increasingly understand the use of soybean flour in making processed food. At the end of the activity, an evaluation was carried out (via interviews and Google form) and showed an increase in cadres' ability in food processing by substituting soy flour by 90%. 
Enhancing Resistant Starch and Functional Properties of Corn Flour via Dual Modification with Organic Acids and Annealing Akhmad Mustofa; Vivi Nuraini; Eri Wahyu Riadi; Kelvin Matthew Richardo; Dinda Fitria
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.519

Abstract

Corn flour holds a potential for functional food through chemical and thermal modification. This study examines the impact of dual modification—organic acid esterification (using citric, acetic, or lactic acid) followed by annealing—on the physicochemical and morphological properties of corn flour. Citric acid treatment, combined with annealing, yielded the lowest swelling power and the highest clarity, indicating improved stability and transparency. Acetic acid modification produced the highest RS values, suggesting strong applicability in functional food development. The increase in RS content implies potential health benefits such as glycemic control and gut microbiota modulation, making the modified flour suitable for preventive nutrition applications
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang Indah Setiyarini; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 1 (2024): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i1.9824

Abstract

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.
Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat Kenanga Putri Utami; Vivi Nuraini; Nanik Suhartatik
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9825

Abstract

Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of white oyster mushroom puree and red bean puree (70: 30, 60; 40, 50: 50) and variations in the type of binder (sago flour, tapioca flour, cornstarch). The results showed that the formulation of 50% white oyster mushroom puree and 50% red bean puree with cornstarch had a high protein content of 6.68%. Formulation of 70% white oyster mushroom puree and 30% red bean puree with sago flour has the highest crude fiber content of 7.64%. The burger patty analog formulation which the most liked by panelists was at 60% of white oyster mushroom puree and 40% red bean puree formulation using tapioca flour, resulting in an overall favorability score of 3.62 (neutral). This study resulted in low protein. Patty burger analog had low fat content, in added as an alternative for people who cannot consume meat.
Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L) Prischilla G A Rera Rejerusalem; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9826

Abstract

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.
Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii) Retna Indri Juwita; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9830

Abstract

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content. Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns. The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient that has quite high protein and fiber.
Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami Richo Fiariska Kurniawan; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity, and color that consumers like. The method used in this study was a completely randomized factorial design (CRD) in a two-factor variation with two repetitions, namely genjer puree concentrations of 10, 20 & 30% and spinach puree concentrations of 10, 20 & 30%. The results of the study found that the higher the concentration of genjer pulp, the higher the ash, protein, fiber, and total phenol content but not for the antioxidant activity. The addition of spinach puree apart from being a natural colorant can also help increase the fiber, ash, and antioxidant content of the noodles. Noodles had the best results of chemical analysis in the combination treatment of 20% genjer puree and 30% spinach puree with the results of 5.03% water content, 0.90% ash content, 12.12% protein, 9.93% fiber, 73.15% antioxidants, phenol 2.62 mgGAE/g. Dry noodles made from genjer and spinach have the potential to be developed because they have high antioxidant activity.
Co-Authors Akhmad Mustofa Amalia Lintang Hasanah Andini, Monika Anggit Trisnawati Anisah Nasih Zulfa Bernadetha Eden Krisdita Dinda Fitria Dwi Nurcahyani Dwi Tunggul Pawoko Elysa Dwi Annganing Endang Safitri Eri Wahyu Riadi Farrah Farandina Fazriah Eva Indriyani Husnun, Fadilah Ichsan, Onne Akbar Nur Indah Setiyarini Irvia Resti Puyanda Istiqomah Setyorini Jesica Maria Kumalasari Juwita, Retna Indri Kapti Rahayu Kuswanto Kelvin Matthew Richardo Kenanga Putri Utami Latifa Jihan Kusumawati Laurensia Atha Margareta Lestari, Winanti Nuri Lianda Novias Sholihah Maharani, Alifia Maharani, Candra Tika Putri Maulana, Ahmad Rizik Merkuria Karyantina Metha Putri Agustyn Anggraini Mifta Ayu Fauziah Nanda Anggraini Nanik Suhartatik Nirwesthi, Kartika K Nyayu Lulu Nadya Ocviyanti Hendra Rezky - Pradita Amanda Putri Prischilla G A Rera Rejerusalem Pundhi Ludiani H Rahmawati , Luthfiah Dwi Rahmawati, Fitria Dwi Retna Indri Juwita Retna Indri Juwita Richardo, Kelvin Matthew Richo Fiariska Kurniawan Rini, Dwi Sukma Permadi Romadona Fatimah Dewi Sarto Sholihah, Lianda Novias Very Kusuma Ningtyas Widasari Atrilania Sri Kunciati Winanti Nuri Lestari Wiranto Yannie Asrie Widanti Yessi Yualisa Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari